Tales from the kitchen, culinary techniques, cultural practices, recipes,travel, health and life
This burger is a good source of protein, carbohydrates and vegetables, low in fat and vegan which can be served as a breakfast or entree item for burgers and sandwiches.Preparation time40 minutes Serves10 servingsServing Size1 servingCalories Per ServingApproximately 289 per servingDifficultyEasyIngredients:1 finely grated or mashed potato1 cup dry chick peas soaked overnight and boiled1 medium onion... Continue Reading →
This is a vegan version of the traditional mac and cheese.I came up with this recipe for my vegetarian husband.It turned out quite good,plus it has all the good protein from the moong dal.Preparation time: 40 minsServes: 4Ingredients:1 tablespoon of cashew paste1 cup cooked yellow moong daljuice from 1/2 lemon¼ cup nutritional yeast½ tsp. chili... Continue Reading →
The name "Bliss Pumpkin" can totally throw you off,I was shopping around in the farmers market yesterday and came across this cute pumpkin and wanted to get it.I had no idea how it is cooked,but I got it anyways.After coming home after a lot of research I came to know that this is a savory... Continue Reading →
A tamarind stew made with Amaranthus(Thotakura ) leaves and tempered with Indian spices, served along side rise or roti.Preparation:30 minutesServes:4Ingredients:6 cups Thotakura1/2 medium onion sliced1/4 teaspoon methi powder1 teaspoon cumin seeds1 teaspoon mustard seeds1/2 teaspoon tamarind pastesalt to taste5 green chilies minced4 red chilies split to 2 pieces2 teaspoons ghee/oil1/2 teaspoon red chili powder (optional)4... Continue Reading →
This sauce can be used over Poultry or fish on any meatloaf type of dishes or simple as a sandwich / bread accompaniment.Preparation time:30 minutesServes:6Ingredients:2 large red peppers1 teaspoon olive oil(optional)6-8 basil leaves2 green chilies(optional)1 tablespoon ketchupsalt to tastepepper to tasteProcedure:1.Fire roast the red peppers until they are lightly charred on all sides.2.Transfer to a... Continue Reading →
This mixture can be used for making burgers, meatless meatballs as well as meatless meatloaf. Skip the egg for vegan.Preparation: 1 1/2 hourServes: 8Ingredients:1/2 teaspoon chat masala or amchur powder1/4 cup corn1/4 cup yellow bell peppers2 small sweet potatoes (about 1 pound pressure cook for 1 whistle,do not get them mushy)1/3 cup millet dry(cook it with water)1/2... Continue Reading →
Olan is a Kerala recipe served during the Onam feast made with Ash gourd and coconut milk.This is a recipe from my Malayali friend.Preparation:30 minutesServes:8Ingredients: 2 cup cubed Ash gourd(winter melon,peeled) 2-3 slit Green chilli 3/4 cup coconut milk 2 teaspoons Coconut oil 1 sprig Curry leaves Salt to tasteProcedure: 1.Add 1/4 cup coconut milk and 1/2... Continue Reading →
We were having an Onam celebration and I went over to my friends place to get the recipe for Ada Pradhaman which I think was very delicious.This is keralas variety of payasam.Preparation :30 minutesServes:20-25Ingredients:2 cups Ada4 cups jaggery finely grated(or powdered)8 cups coconut milk2 teaspoons Cardamom powder1-2 tablespoons ghee15 Cashews15 raisinsProcedure:1.Boil 1 litre of water... Continue Reading →
I found these in the Indian store and guessed they must be pretty much like capsicum(green pepper) and came up with this recipe. This recipe can also use capsicum or banana peppers instead of poblano peppers.In case you havent seen them before the poblano looks like this or a little lighter green.Preparation time:20 minutesServes:2-3Ingredients:4 poblano... Continue Reading →
This powder can be used to sprinkle on salads or vegetable stir fry dishes or can be had with ghee and Dosa(crepe) and Idli items.Preparation time:20 minutesServes:multipleIngredients:22 red chilies1 cup toor dal2 tablespoons cumin seeds4 cloves garlic1 cup of bhuna chana(putnalu)Procedure:1.Dry roast the chilies,toor dal and cumin seeds on a low flame until the toor... Continue Reading →
Prathima Koneru 